Pool Bar Server

Mission of the Role: Serves patrons by providing information to help food and beverage selections; presenting ordered choices; maintaining dining ambiance.

Qualifications: Requirements are representative of minimum levels of knowledge, skills and /or abilities. To perform this job successfully, the employee will possess the abilities or aptitudes to perform each duty proficiently, with or without reasonable accommodation.

Essential Qualifications:

• Ability to satisfactorily communicate in English (speak, read, write) with guests, co-workers and management to their understanding.

• Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.
• Ability to accurately compute and manipulate mathematical calculations.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy to defuse anger.
• Ability to work well under pressure and handle multiple tasks at once.
• Minimum of 21 years of age to serve alcoholic beverages
• Punctuality and regular and reliable attendance.

Desirable Qualifications:

• High School graduate
• Alcohol awareness certification (TIPS Training)
• Fluency in a foreign language, preferably Spanish or French.

Essential Job Functions:

• Prepares room for dining by clothing tables and setting decorations, condiments, candles, napkins, service plates, and utensils.
• Protects establishment and patrons by adhering to sanitation, safety, and alcohol beverage control policies.
• Maintain complete knowledge of and comply with all departmental policies and service procedures

• Maintain complete knowledge of correct maintenance and use of equipment, and use equipment only as intended.
• Maintain complete knowledge of all menu items (including daily specials), prices, preparation method/time, major ingredients, and quality standards of taste, appearance, texture, serving temperature, portion size, garnish, and method of presentation.
• Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up, and dress code of the restaurant.
• Know and use all table numbers and position points throughout the restaurant and lounge area.
• Maintain complete knowledge at all times of:
  • • All hotel and restaurant features/services, hours of operation.
    • local area attractions/activities
    • Scheduled daily group activities.
• Obtain assigned bank and ensure accuracy of contracted monies. Keep bank secure at all times.
• Greet guests and suggest beverage order, utilizing upselling techniques.
• Serves orders by picking up and delivering patrons' choices from bar and kitchen; delivering accompaniments and condiments from service bars.
• Take guests? orders utilizing upselling techniques and record all orders following service standards.
• Suggest wine or beverage order to compliment guests? meals; open and serve wines according to department standards.
• Input orders into system and ensure transmission of orders is verified by kitchen when assigned to do so. Legibly document orders when system is down and distribute food orders to kitchen.
• Maintains table setting by removing courses as completed; replenishing utensils; refilling water glasses; being alert to patron spills or other special needs.
• Total all charges, present guest checks according to procedure, and process checks according to payment, cash handling, credit card, and room charge policies and procedures.
• Complete all closing reports in the P.O.S. system. Total all transactions according to departmental procedures. Report all tips.
• Count bank and complete cashier report. Drop all money in safe and return bank. Submit completed paperwork to front desk.
• Monitor and anticipate guest needs, respond promptly and acknowledge all guests even when busy.
• Maintain positive guest relations. Be familiar with all hotel services/features, and local attractions/activities to respond to guest inquiries accurately.
• Handle guest complaints and ensure guest satisfaction.
• Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.

Key Relationships:

Internal: Cook,Bartender, Bar Supervisor, Dishwasher, Kitchen Supervisor, Front Office staff, General Manager, Executive Housekeeper, House Attendants, Sales

External: Hotel Guests/Visitors, F&B Vendors

Essential Physical Abilities:

• Able to load full glasses onto trays and transport them across the workspace.
• Able to move continuously during the shift and throughout the workspace to perform essential job functions.
• Able to perform tasks such as grasping, placing or removing plates, glasses, silverware, etc.
• Able to push or pull heavy loads weighing up to 50 lbs.; and transport received goods and boxes to appropriate locations.
• Able to perform tasks such as reaching and grasping items that are low to the ground, or above the head.
• Able to maintain good coordination while serving up orders quickly.